Wondering what to do with your leftover chili? There are plenty of reliable go-to options: chilitos, sandwiches, casseroles, you name it. But if you made too much spicy, meaty goodness and you're sick of your old standby dishes, actress and TikTok star Tabitha Brown has just the thing: chili dip.
Brown took to TikTok with her take on the dish— or as we like to call it, the cure for the common stores of leftover chili, leaving her signature vegan mark on the new creation. It's spicy and savory, and you can make it in minutes. Best of all, you only need a few simple ingredients, most of which you probably already have in your pantry.
This TikToker is no stranger to making great chili. The vegan chef is all about a hearty bowl with various types of beans. She even substitutes pecans for meat in one of her favorite recipes, throwing in tasty options like kidney beans, baked beans, and black beans for some unique chili blends.
So grab a bowl, gather up these quick and easy additions, and whip up a fantastic way to transform yesterday's chili into today's snack, perfect for dipping and dining. You're going to want some scoop-worthy chips for this one.
@iamtabithabrown Leftover chili =Sunshine dip for tbe donner win! #vegan #foodie #tabithabrown #chili #dip
How To Make Tabitha Brown's Leftover Chili Dip
As always, Brown takes us step by step through this quick and easy leftover chili transformation with her trademark enthusiasm and positivity. This dip could be the centerpiece for any meal, or one show-stopping appetizer or side. Here's how you can make a big bowl for the entire family (or just you).
"You ever had some leftover chili, and you said 'uh, what am I gonna do with it'?" And then you said 'well, maybe I'm gonna make a little dip?' Well, let's make some!"
Ingredients:
- Vegetable broth
- Crushed garlic
- Vegan cream cheese
- Shredded or sliced cheese
- Sunshine Seasoning
- Spicy cajun olive oil
- Salsa
- Leftover chili
- Chips (for dipping)
First, you're going to want to grab a pan, then add "a little bit" of vegetable broth. Then, add some crushed garlic and vegan cream cheese (or two scoops, 'cause that's your business, Brown adds). Toss in some shredded cheese if you have it, but Brown adds if you don't, use sliced cheese, shred it up, and act like it's shredded.
Next comes Brown's own Sunshine Seasoning, which you can add as little or as much of as you'd like. Add some spicy cajun olive oil, and then finally, dump in your leftover chili. Stir it all up, and you'll find the cheese melting in with all of the other ingredients nicely. There's one more ingredient you should add after that, though: salsa. It gives the dip a little kick. Combine the salsa and dip ingredients, then "go 'head and get into it".
"Baby, go on and get you a bowl," Brown says as she stirs the final product. "And when you get that bowl, get you a chip. Get you a chip." With her own Tostitos Scoops Chip, Brown digs in herself— and the results are positively mouth-watering.
So before you toss those leftovers in the fridge and forget about them for a few weeks, think about trying Tabitha Brown's recipe first. You might discover a brand new favorite.
